Bean Curd Curry Recipe ( 咖喱齋 )

Our curry bean curd recipe is the perfect side dish for any breakfast, lunch and dinner meal.

I know don’t make a face. What did I say before? Don’t judge Chinese recipes by its cover. It just bean curd. In fact, it is so delicious. This curry bean curd is like the Chinese version of kimchi if served cold. It’s great as a side dish or main dish on the dinner table.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

INGREDIENTS

• 600 grams packs of bean curd (6 packs)
• 1 can of chicken broth 412ml
• 4 japanese curry cubes 100g
• 1 tablespoon of curry sauce
• A pinch of salt
• 1 small cube of rock sugar
• 2-3 whole shallots
• 1 tablespoon of sesame oil
• 2 cups of water (Depends on the thickness of the sauce)

INSTRUCTIONS

First, grab a wok or a big pot and boil a big pot of water. After boiled, turn off heat and place all 6 packs of bean curd into boiled water.

Next, use a spatula to squish the bean curd to remove the existing oil. Drain out the water.

Repeat steps 1 to 3 , 3 times. To ensure all the existing oil is removed.

Then, using a big pan, on low heat put the bean curd evenly on a pan to allow the moisture to evaporate which will help the bean curd to absorb the curry sauce better. (Do not add oil). Flip bean curd and repeat.

Temporarily place the bean curd on a plate.

With the same pan, on low heat add some sesame oil, some oil, shallots, curry sauce, Japanese curry cubes. Cook for approximately 15 seconds.

Pour chicken broth, then add 1 cup of water. Add rock sugar, a pinch of salt. Cook at low heat or until the curry cubes melts.

In addition, add the bean curd into the curry mixture. Ensure each piece is covered with curry mixture. If you prefer a softer bean curd texture, pour 1 cup of boiling water. Do not add cold water.

Finally, cook until the mixture thickens. Depending on the thickness, turn to high heat if it’s too liquidity , low heat if it’s already thickened.

Serve on a plate. Rest for 30 minutes

Can be served hot or cold. For cold serving purposes, place in the refrigerator overnight to allow the curry to marinate well.

Place the curry bean curd in a takeout box and it would be perfect for potluck parties! If you’re a vegetarian , try our Steamed Tofu Slices and Bean Curd Recipe!

Curry Bean Curd Recipe ( 咖喱齋 )

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

  

• 600 grams packs of bean curd (6 packs)
• 1 can of chicken broth 412ml
• 4 japanese curry cubes 100g
• 1 tablespoon of curry sauce
• A pinch of salt
• 1 small cube of rock sugar
• 2-3 whole shallots
• 1 tablespoon of sesame oil
• 2 cups of water (Depends on the thickness of the sauce)

Instructions

 

• Grab a wok or a big pot. Boil a big pot of water. After boiled, turn off heat and place all 6 packs of bean curd into boiled water.
• Use a spatula to squish the bean curd to remove the existing oil.
• Drain out the water
• Repeat steps 1 to 3 , 3 times. To minimize the existing oil in the bean curd.
• Use tap water to do a final rinse and drain out the bean curd to remove excess water.
• Using a big pan, on low heat put the bean curd evenly on a pan to allow the moisture to evaporate. (do not add oil). Flip bean curd and repeat.
• Temporarily place the bean curd on a plate
• With the same pan, on low heat add some sesame oil, some oil , shallots, curry sauce, japanese curry cubes. Cook for approximately 15 seconds.
• Pour chicken broth, then pour 1 cup of water. Add rock sugar, a pinch of salt. Cook at low heat or until the curry cubes melts
• Add the bean curd into the curry mixture. Ensure each piece is covered with curry mixture. If you prefer a softer bean curd texture, pour 1 cup of boiling water. (Do not add cold water)
• Cook until the mixture thickens. Depending on the thickness, turn to high heat if it’s too liquid , low heat if it’s already thickened.
• Pour on to serving plate. Rest for 30 minutes
• Can be served hot or cold. For cold serving purposes, place in the refrigerator overnight to allow the curry to marinate well.

Notes

More people prefer to eat this cold

evaswok